Espresso Cinnamon Rolls Recipe 455

Steps:

• 1. Warm the milk until it reaches 110°F. This takes about a minute in the microwave. In the bowl of your stand mixer combine milk, yeast and 1/4 cup of sugar. Give it a stir and let it sit for 10 minutes without disturbing it. 2. After 10 minutes it should be foamy and bubbly. If not, the yeast was probably old. Don't move forward without a foamy yeast mixture! Once foamy, add eggs, melted butter, salt, instant espresso granules and remaining 1/4 cup of sugar. Mix on low speed until incorporated. 3. Slowly add flour 1 cup at a time. Mix on medium-low speed until the dough forms a ball and starts to pull away from the sides. When this happens, stop the mixer and remove the ball. Place in a well-oiled bowl (we like to use coconut oil or butter when baking). Cover with plastic wrap and let rest in a warm place for 1 hour or until doubled in size. 4. For the filling, combine the brown sugar, melted butter, cinnamon and instant espresso in a bowl. Mix and set aside. 5. Butter or oil a large baking dish and set aside. After the dough has at least doubled in size, remove from the bowl and roll into a large rectangle that measures approximately 12x24 inches. Once the dough is evenly rolled out, spread the filling all over the dough leaving a 1/2 inch border all the way around the edges. Starting at the end closest to you, start tightly rolling the dough into a log. Seal the edges together by pinching together with your fingers. 6. Cut the dough into even portions, about 1 inch thick, using floss or pastry cutter. Place rolls into the greased baking dish and cover again with plastic wrap. Let the rolls rise again for about 1 hour. 7. After 1 hour, preheat oven to 350°F. Bake rolls for 25-30 minutes or until the tops are golden brown and the insides are bubbling out. 8. While the rolls are baking, make the frosting by combining the cream cheese and butter in the bowl of your stand mixer. Beat until light and fluffy with no clumps. Add powdered sugar, coffee, vanilla extract and salt. Mix well. 9. When the rolls come out of the oven, spread frosting all over and enjoy!

Steps:

• In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Steps:

• Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
• Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
• Grind the coffee beans and the cinnamon together.
• Make espresso as usual using whatever machine you usually use.
• Add sugar and/or milk if desired.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
• Bake 20 to 22 minutes or until top springs back when touched in center.
• Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.